Photo by: Joseph DeLeo
Portobellos are a fairly recent addition to the gamut of commercially available mushrooms throughout the Mediterranean. This dish came about as a lark, one night at home, with two kids clamoring for pizza, and Mom not in the mood or mode to deal with dough.
Yield: 6 servings
- 6 large portobello mushrooms, 4 to 5 inches in diameter
- 3 teaspoons extra virgin olive oil
- 6 teaspoons grated Parmesan
- 1 cup plus 2 tablespoons tomato sauce
- 18 fresh basil leaves
- Salt and freshly ground black pepper
- 6 heaping tablespoons shredded mozzarella
© 2005 Diane Kochilas
Preheat the oven to 375°F. Lightly oil a shallow baking pan large enough to fit the portobellos in 1 layer.
Carefully remove the stems from the mushrooms and either discard or save for another use. Using a teaspoon, scrape the black fan-like ridges off the underside of the mushrooms, taking care not the break the caps.
Brush each mushroom with ½ teaspoon olive oil and place on the baking dish, cap side down. Sprinkle each with 1 teaspoon Parmesan and spread 3 tablespoons tomato sauce over each mushroom. Place 3 basil leaves on each mushroom and season with salt and pepper to taste. Sprinkle 3 tablespoons mozzarella over each mushroom. Bake until the cheese melts and the mushrooms are firm but tender, about 15 minutes. Remove from the oven and serve immediately.
Calories 121; Fat 6g (Saturated 2g); Cholesterol 10mg; Sodium 603mg; Carbohydrates 8g; Fiber 2g (Digestible Carbohydrates 6g); Protein 6g.